Every cook needs a recipe like this in their tool box of taste tempting recipes.
A dessert that is not only quick to execute, but very simple and easy as well.
I always have almond paste in my cupboard . . . which is the basis of this great dish. all you need to complete it is some eggs, a bit of flour and some sugar. If you also have tins of fruit, or fruit compote in the larder, then you've pretty much got everything you need to make this very impressive, yet simple dessert.
Nobody would believe that it is as simple as it is.
Rich and buttery, with a delicate almond flavour, it's a fabulous cake. You might think that with the almond paste in it, the almond flavouring might be somewhat overpowering, but that's not the case at all.
It's really quite special. I served this the other night, simply dusted with some icing sugar and along with some apricot compote for spooning over top . . . but any fruit compote goes very well, as would any variety of jams, gently warmed up to loosen them somewhat.
Morello Cherry Jam is very good as is Wild Blueberry.
This is the perfect dinner date dessert! I do hope you'll give this a try. I just know you'll be well impressed!
*A Simple Almond Cake*
Quick, easy and very tasty. It's very light and has a lovely almond flavour. I like to serve it dusted with icing sugar and some fruit compote. Delicious!
7 ounces almond paste
3 1/2 ounces sugar (1/2 cup)
4 ounces butter, softened (1/2 cup)
3 large eggs, lightly beaten
2 ounces of flour, sifted twice (a scant 1/2 cup)
icing sugar to dust
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 10 inch tart pan very well. Set aside.
Put the almond paste into a food processor with the sugar. Blitz to mix together well. Add the butter. Again blitz to cream well together. Slowly add the eggs with the motor running, until they are completely amalgamated. Scrap into a bowl and then carefully fold in the flour. Pour into the prepared pan and then bake for 30 minutes, or until nicely browned and a toothpick inserted in the centre comes out clean. Remove to a wire rack to cool.
To serve, dust with icing sugar and cut into slices. Fruit compote is optional but very nice with this as is a sour cherry jam.